Preparation

Heat butter in a medium skillet over
medium heat. Add bulbs and stems, season
with salt and pepper, and cook, stirring
often, until beginning to soften, 5–8
minutes. Add tops and cook, stirring often,
until soft, about 3 minutes.

Meanwhile, bring 2" water to a boil in
a large saucepan; reduce heat so water is at
a gentle simmer and add vinegar. Crack an
egg into a small bowl, then gently slide
egg into water. Repeat with remaining eggs,
waiting until whites of eggs in water are
opaque before adding the next egg (about
30 seconds apart). Poach until whites are
set but yolks are still runny, about 3 minutes.
Using a slotted spoon, transfer eggs to
paper towels as they are done.

Toast bread, brush with 2 tablespoons oil, and
season with kosher salt. Spread toasts with
goat cheese and top with ramps and eggs.
Drizzle with more oil and season with sea
salt and pepper.

my notes

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Recent Review

Wow, this was amazing! Very high flavor-to-work ratio (excluding the work it took to dig the ramps!) and you pretty much can't go wrong if your ingredients are fresh. I was out of butter and goat cheese, so I sauteed the ramps in olive oil, and used cream cheese on the toast. I also sprinkled a little truffle salt on top of the eggs. Great birthday breakfast for my wife.